It was only just November when this quaint Danish restaurant opened in New York City’s TriBeCa neighborhood. “Until recently, the open sandwich tradition of Denmark – known as smørrebrød – was not a thing that ambitious chefs or fashionable restaurants would put on their menus,” highlighted by Kasper Fogh Hansen of HonestCooking.com. That was the case until an up-and-coming Danish chef initiated an advocacy to save and promote what would be Denmark’s contribution to the culinary world. Hansen puts it straightforward, “smørrebrød is back in fashion in Copenhagen” and now, in New York.
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